The pale beigey yellow flesh of scallop is exquisite.
Insert a pick between the shells holding the flatter side down and the hinge on the away from you. Pry it open and scoop out the flesh using a knife.
Trim the entrails and filaments that surrounds the flesh. The long abductor muscle should also be removed.
Sprinkle the round flesh with salt and rinse, rubbing gently.
Slit the flesh into half, leaving one side attached so it can be opened up into a longer piece.
Now it’s ready!